Costs of ingredients
- Thread starter Apimyces
- Start date
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Haha, well, seems like, despite myself, I ended up doing what I wanted to do but feared doing. "Go all the way!", right?
Due to some mix-ups with the volumes of my containers, I over-topped off my wort. So, instinctively, I corrected the OG with MORE sucrose. I just ran the numbers this morning, and about 51% of my ABV is expected to come from the sucrose now. Whoops. Was aiming more for 35% for the first test...
Haha, smells great, though! I have faith, I have faith!
Due to some mix-ups with the volumes of my containers, I over-topped off my wort. So, instinctively, I corrected the OG with MORE sucrose. I just ran the numbers this morning, and about 51% of my ABV is expected to come from the sucrose now. Whoops. Was aiming more for 35% for the first test...
Haha, smells great, though! I have faith, I have faith!
Well I did a red ale/english IPA -ish recipe, with water from my well (sulfurous), amber LME, crystal 60, Nugget hops for about 30 IBU and dry hopping, and... over 50% of it derived from white table sugar (I meant to do like 30%, but... oops).
To me, the statement that over 10% sugar leaves a tasteless bland product has been debunked. While the first times I sampled it, prior to dry hopping, I was quite worried and did consider it tasted watered down, the final product does not at all taste that way. I would even say it has more (malt?) character that I'm used to, than typical american-style IPAs I typically drink.
To me, the statement that over 10% sugar leaves a tasteless bland product has been debunked. While the first times I sampled it, prior to dry hopping, I was quite worried and did consider it tasted watered down, the final product does not at all taste that way. I would even say it has more (malt?) character that I'm used to, than typical american-style IPAs I typically drink.
